Mediterranean Chickpea Salad

Looking for a delicious lunch with a plant-based protein? Try this easy and filling chickpea (aka garbanzo bean) salad. You can use canned chickpeas but I think cooking the dried chickpeas adds a nice, firmer texture (see directions below). Either way, make the salad in advance to let the dressing marinate the peas.

Serves 6


Combine the dressing ingredients in a small bowl: 3 Tbsp olive oil, 3 Tbsp lemon juice, 1 pressed garlic clove, 1/2 tsp salt and 1/8 tsp pepper and whisk to combine (or shake them together in a small mason jar).  

Mix onion, chickpeas, and salad dressing. (If using cooked chickpeas, mix warm and allow to cool).

Combine remaining salad ingredients in a salad bowl and toss. Can be refrigerated for up to 4 days.

TO COOK DRIED CHICKPEAS: Add dried chickpeas to a large bowl and fill with water 2ā€ above the peas. Add 1 tsp of baking soda.  Let sit at least 8 hours or overnight.  Once hydrated, drain and rinse.  Add to a large pot and fill with water 2ā€ above the peas.  Bring to a boil and then simmer for 45 minutes. The chickpeas should be soft but a bit firmer than canned chickpeas.

Serve one cup of salad in a whole wheat pita with a green salad.

Nutrition Facts (one-cup serving no pita)

Calories: 150

Total Fat: 9.4g

Carbohydrates 12.7g

Dietary Fiber: 3g

Protein: 4.3g

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